Granola is such a handy thing to have a stash of. You can sprinkle it on your yoghurt and berries in the morning, layer it up with said yoghurt and berries and make a fancy parfait like this one right here, sprinkle it over your fruit, pop it on top of your smoothie bowl or dip your hand in the jar and schooch some straight in your mouth as you pass by the granola jar (maybe best to keep it out of sight, just saying…).
This Sweet Cinnamon Crunch granola is definately one you won’t be able to resist dipping into. OK I meant me. I can’t resist it but who cares? It’s choc full of good stuff thats going to delight your taste buds and give you some great fibre and energy so YAY! Oh my look at that! Its just saying “eat meeee”.
When you bite into this sweet cinnamon crunch granola its like eating crushed up biscuits. The cinnamon, the little hint of cardamon and the sweetness of the maple syrup and crunch of the baked oats, nuts and seeds are just heavenly.
The sweet, the crunch, the spice mmmmmmm.
Super easy and quick to make, full of slow release energy, protein, iron and fibre, this is a great start to the day or snack to give you a boost later on.
Are you ready to make Sweet Cinnamon Crunch Granola?
Lets do this…
Adapted from this recipe right here
Sweet Cinnamon Crunch Granola
- 3 cup 330g large flake oats
- 1/2 cup 60g hazelnuts, chopped
- 1/2 cup 60g almonds
- 1/2 cup 30g coconut shavings
- 1/4 cup 40g sunflower seeds
- 1/4 cup 35g sesame seeds
- 1 tbsp 5ml ground cinnamon
- 1/2 tsp 2.5ml ground cardamom
- 1/2 tsp 2.5ml sea salt, finely ground
- 1/4 cup 60ml coconut oil
- 1/2 cup 120ml maple syrup
- 1 tsp 5ml vanilla extract
Preheat oven to 300F/150C.
In a mixing bowl add dry ingredients: oats, hazelnuts, almonds, coconut shavings, sunflower seeds, sesame seeds, ground cinnamon, ground cardamom, and sea salt. Mix to combine.
In a saucepan melt coconut oil on medium high heat, add maple syrup and vanilla extract and stir to combine.
Pour wet ingredients over dry ingredients and give a good mix so that its all evenly coated.
Line a baking tray with baking paper and spread granola onto tray laying as flat as possible. Bake for 15-20 minutes, or until golden. (Remove from oven after first 10 minutes to give it a quick stir, to ensure all sides are evenly toasted). When golden remove from oven and let cool completely. Break into pieces and store in jars.
Should keep for 2 weeks in an airtight container.